Real Foods for Life

This series was designed specifically to teach students dealing with cardiac, diabetes, obesity and other chronic health issues how to plan, prepare and enjoy meals that are healthy and conform to national dietary standards. In reality, the series has wide applicability to anyone who simply wants to eat well and in a manner that supports personal and family health. The probability of adoption and maintenance of new culinary skills over time is dependent upon three factors – how enjoyable and satisfying the process of planning and preparing meals becomes, how enjoyable the meals are and how they impact individual health.  At Sizzleworks, we take tremendous pride in our ability to make meal planning and preparation not only understandable, but just as importantly, fun.  Key to planning and preparing delicious and healthy meals is to unleash the student’s creativity and to develop culinary skills that ensure the final result of the student’s total planning and preparation effort goes beyond successful, to become extraordinarily satisfying!

Session 1

Introduction 

Ahi Salad

Academics:

  • Food’s contributions to a Healthy Life
    • A balanced diet focused on real (i.e., whole or unprocessed) foods
    • Managing compliance with a desired diet and/or doctor’s guidelines
  • Food Safety, Mis en Place, Portion Size

Culinary Lesson:

  • Knife skills, flavor development

Menu:

  • Hummous and Vegetable Snack
  • “Pasta” Primavera
  • Marinara Sauce
  • Ahi / Shrimp Salad (discuss steak salad)
  • Vinaigrettes and Salad Dressings
  • Panna Cotta / Seasonal Fruit
  • Fridge Oatmeal
  • Plan Overs

Session 2

Menu Planning

Academics & Culinary Lessons:

  • Kale Salad

    Organization and Cost Control Techniques

  • Stir Fry
  • Poach

Menu:

  • Edamame
  • Salad Bar in Your Fridge
  • Velvet Chicken
  • Super-food Salad
  • Make-ahead Brown Rice, Fried Rice, Rice bowls and other grains for bowls
  • Gazpacho
  • Strawberries in Balsamic Vinegar
  • Plan Overs

Session 3

Incorporating more Fruits & Vegetables into Your Diet

Academics:

  • All About Vegetables

Culinary Lesson:

  • Basic vegetable cooking techniques and times
    • Roasting
    • Steaming

Menu:

  • Roasted Cauliflower & Yogurt Dip
  • Cream of Anything Soup
  • Roasting, Steaming Vegetables
  • Eggplant Parmigiano / Rollatini
  • Vegetable / Cheese Strata
  • Pecan Pie Bars
  • Plan Overs

Session 4

Preparing Healthy Lean Proteins and Grains

Academics:

  • All About Protein and Starch

Culinary Lesson:

  • Methods of cooking proteins and starches
    • Brining
    • Pan Roasting
    • Whole-grain side dishes

Menu:

  • Kale Chips
  • Parsnip Popcorn
  • Tuscan White Beans with Braised Chicken Thighs
  • Tuscan Tuna Salad
  • White Bean Puree
  • Sear Roasted Salmon with Black Bean Salsa
  • Quinoa
  • Lettuce Wraps
  • Parchment Packets
  • Coconut Sorbet
  • Plan Overs

Session 5

Substituting Flavor for Larger Portion Size

Academics:

  • All About Flavor

Culinary Lesson:

  • Options for maximizing flavor in healthy foods
    • Sauté
    • Pan Sauces
    • Plating

Menu:

  • Pan Sauces
  • Cauliflower Puree
  • Lentils
  • Coconut Chickpea Curry
  • Banana Chocolate Ice Cream
  • Plan Overs

Collaborators

In developing this course we began by leveraging Chef Carol’s background, a degree in Community Health Education, formal culinary education at world-recognized schools and nearly three decades of teaching people to cook, to establish a framework for the course.  We then sought out experts to bring the latest in health management ideas to ensure we had a course that would address the needs of customers seeking culinary education to improve their personal health.  The resultant course came from a collaboration with a Naturopathic Doctor and a certified and experienced Health Coach, who each offered their critiques and suggested improvements to both the curriculum and menus.  We found that partnering with leading experts in their fields, Dr. Skye LaChute and Jim Dosch, to be a delightful and very productive experience.  We are all excited to bring this course to those in the PacNW who seek to eat better to live healthily!86b35a_1a30e04e7eea4b5abba888dc1c56aa81

Dr. Shaun “Skye” LaChute received her Doctorate of Naturopathic Medicine from Bastyr University in Kenmore, WA and a BA in Psychology from Tulane University in New Orleans, LA.  She completed her clinical training at Bastyr Center for Natural Health with externships in complimentary cancer and survivorship care, women’s health, primary care with emphasis in autoimmune conditions and gastrointestinal health. She also completed additional training in Mind Body Medicine and Biofeedback. She has received advanced training in homeopathy from the New England School of Homeopathy. She is a board certified Naturopathic Physician in the state of Washington. She is a member of the American Association of Naturopathic Physicians and Washington Association of Naturopathic Physicians.

 Specialties and Interests:

  • General Naturopathic Medical Care for Chronic Conditions and Wellness
    • Autoimmune and Endocrine Disorders
    • Cardiovascular Health
    • Anxiety and Insomnia
    • Gastrointenstinal Health
  • Stress Management and Resilience
  • Mind Body Medicine including Biofeedback
  • Genomic Medicinejim-dosch

Jim Dosch, Founder of Better Health Vision, helps Leaders building high performance teams and engaged cultures through holistic wellness.

Jim has as BS in Computer Science/Mathematics from The University of Puget Sound and a Health Coach (HC) certification from The Institute for Integrative Nutrition.  Jim also has continuing education through The Institute for Functional Medicine.  He completed their “Applying Functional Medicine to Clinical Practice” (AFMCP) course.

Jim has a unique mix of business skills with 20+ years in Services at Microsoft, 5+ years of Health Coaching experience, and 12+ years of personal experiences since his health transformation in 2003.  In 2003 his transformation led to a team so effective it won Microsoft’s coveted, companywide, “Circle of Excellence” award.   Jim saw firsthand the impact of health on results in a hard working company.  He overcame burnout, obesity, discouragement, and sickness and lead his team to do the same.  That team achieved remarkable results over the coming years.  Jim left Microsoft in 2011 and founded Better Health Vision with the mission to create a community of companies with high performance teams and engaged workforces.

 

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